Southern Crumble Peach Streusel Pie

Every time I make this pie it’s gone in minutes! Vegan or not this is a hit every time it comes out of the oven. If done with ripe fresh peaches you won’t be disappointed. It has become the defacto Father’s Day Pie in our home.

This recipe can be found in the Vol. 2 Edition of the Taste of Health Cookbook

Pastry for 9-inch single-crust pie (deep dish)

FILLING

• 1/4 cup fructose or milled cane sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 4 cups sliced fresh or frozen peaches, thawed (2 one-pound bags from the freezer section)

TOPPING

• 2/3 cup Sucanat
• 1/2 cup granola cereal (without raisins), Kellogg’s low-fat granola or your own
• 1/4 cup whole-wheat pastry flour
• 1 teaspoon ground cinnamon
• 1/4 cup Earth Balance margarine

Soy vanilla ice cream

1. Line a 9-inch pie plate with pastry; flute edges. Line the pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a bowl, combine the fructose, cornstarch and lemon juice, and pour over peaches. Heat peaches in a 2-quart saucepan over medium heat until bubbling and thickened. Spoon into pastry shell.

3. To make the topping, combine the Sucanat, granola, flour and cinnamon; cut in margarine until crumbly. Sprinkle over filling.

4. Bake at 350 degrees F for 25 to 30 minutes or until topping is browned. Cool on a wire rack. Serve warm with your favorite soy ice cream.

Serves 8

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